Skip to main content

Soft & Chewy Sugar Cookies

I have been missing my "Tried it Out Thursday Posts",
 so I figured today was a good day to get back on track with a great recipe!!
I have a HUGE weakness for soft and chewy sugar cookies! I have tried several recipes in the past but none have quite got the chewy texture that I like.  When I saw this recipe over at Healthy Eating for Ordinary People I had to try it out.  My findings were THESE COOKIES ARE NOW MY FAVORITE!!  They are soft, chewy and very delicious.  In fact I had to give most of them to the neighbors otherwise I would of eaten the whole batch. 
Soft & Chewy Sugar Cookies
adapted from Healthy Eating for Ordinary People
1 1/2  cups sugar
2 ounces cream cheese, softened
6 tablespoons butter, melted and still warm
1/3 cup oil
1 large egg
1 tablespoon milk
2 teaspoons vanilla extract
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup sugar - colored or white

Preheat the oven to 350 degrees. Lightly spray sheeting with cooking oil.
Put the 1½ cups of sugar and the cream cheese into a large bowl of an electric mixer. Pour the butter in and combine. Add in the oil and mix for a minute or so. Add the egg, milk, and vanilla. Mix for another minute or so. Add the flour, soda, baking powder and salt and mix for another minute or two until a soft dough forms.

Spread the remaining 1/3 cup sugar in a separate shallow bowl.

Pinch off even pieces of dough, about 2 tablespoons each. (The original recipe suggests that you separate 24 pieces first to be sure they are all the same size.) Use your hands to roll the dough into balls. Roll each ball in the sugar to coat it. Space the balls evenly on the baking sheet, 12 per sheet. Use the bottom of a cup to flatten the dough balls slightly. Sprinkle the tops evenly with a bit more sugar. * I used my cookie scoop.

Bake until the edges are set and just beginning to brown, 10 to 12 minutes. You want them light colored. Cool the cookies for a few minutes before transferring to a wire rack and allowing to cool completely.
Usually when I make sugar cookies my family insist on having frosting on them. The frosting was not missed at all with these cookies!
Think I need to bake a batch today!!


  1. Oh Tiffanee, They look wonderful. They smell so good when they are baking too.

  2. The cookies sound great Tiffanee, a little orange sugar and you have a fun Halloween treat!

  3. I am a soft cookie girl too :) Saving these!

  4. These look so good. Big too!! If I would ever start eating sugar again, I could probably eat the whole batch.


Post a Comment

Thanks for stopping by. I love to hear what you have to say!!

Popular posts from this blog

Crusty Italian Bread

Do you ever picture yourself eating a slice of Italian bread you know the type with the crunchy outside and soft and delicate inside. Well this is the recipe for you and I have found the secret to getting the perfect crust!! Crusty Italian Bread makes 2 loaves 1 1/3 cups warm water 2 1/4 teaspoons yeast 1 Tablespoon brown sugar 1 1/2 teaspoons salt 1 1/2 teaspoons olive oil 4 cups flour Place warm water, yeast and brown sugar in mixing bowl. Stir and let stand for a few minutes until it start to bubble and foam a bit.  Add olive oil and salt.  Mix and add the flour gradually.  You want to add enough that the dough comes away from the sides of the bowl.  You want to mix it with the dough hook for a few minutes.  Cover and let the dough rise until doubled about 30 minutes. Punch down dough and divide in two and form into two loaves (I doubled the recipe this time.) Cover with a damp cloth and let rise until doubled. Preheat oven to 375 degrees. Beat

Blueberry Cream Cheese Bundt Cake

One word for this one: DELICIOUS!!  It is so moist and easy to make.  It did not last long around our house.  My daughter finished the last little bit for breakfast  (she was afraid it would not still be there when she got home). Blueberry Cream Cheese Bundt Cake 1-8 oz. package cream cheese, softened 1/2 cup vegetable oil 1 package white cake mix (mine was vanilla) 1- 3 oz. package instant vanilla pudding mix 4 eggs 2 teaspoons vanilla 2 1/4 cups fresh or frozen, thawed blueberries powdered sugar Preheat oven to 325 degrees. Lightly spray a 9 inch bundt pan with cooking spray. Combine the cream cheese and oil in a medium bowl and beat with a mixer until smooth and creamy. Add the cake mix, pudding mix, eggs and vanilla. Beat at medium speed until blended. Fold in the berries. (Dough will be thick and sticky).  Pour into the prepared pan. Bake for 60 -65 minutes until a wooden pick inserted in the center comes out clean.  Cool the cake on a wire rack for 20 minutes.   Remov

Chicken Cordon Bleu Bundles

Everytime I go to Costco I have been picking up a rotisserie chicken.  I shred all the chicken off the bones and it makes for great easy quick meals. This were the perfect use of it.  They were quick, easy and very delicious!! Chicken Cordon Bleu Bundles Inspired by Dessert Now Dinner Later 2 cans of  crescent rolls 1 package of thin sliced ham (lunch meat)  slices of swiss cheese  2- 2 1/2 cups shredded cooked chicken Preheat oven to 375 degrees. Open the cans of crescent rolls. Separate and unroll the triangles.  You can either work on them all at once or in groups.  I made them in groups of 4. Lightly grease your cookie sheet. . Layer one or two slices of ham, 1 slice of cheese.  Then add a small amount of shredded chicken on top.  Fold the edges of the ham around the cheese and chicken. Starting at the fat end of the triangle, roll the crescent dough around all the fillings as tight as you can and continue rolling to the point of the triangle.